The Canonical Dishes

Techniques

• GN.104.0014 อาหารอีสาน (Ahan Isaan): Northeastern Thai Cuisine Isaan cuisine — the cookin
• GN.104.0015 อาหารเหนือ (Ahan Nuea): Northern Thai Cuisine Northern Thai cuisine (Lan
• GN.104.0016 อาหารใต้ (Ahan Tai): Southern Thai Cuisine Southern Thai cuisine is t
• GN.104.0017 อาหารไทย (Ahan Thai): The Philosophy of Thai Food Thai food philosophy is bu
• GN.104.0190 Chu Chi Pla (Red Curry with Fish)
• GN.104.0207 Coriander Root (Raak Pak Chee): The Overlooked Element
• GN.104.0259 Deep Frying Thai Style
• GN.104.0328 Fish Sauce (Nam Pla): Selection and Use Fish sauce production in S
• GN.104.0344 Gaeng Hang Lay (Northern Thai Pork Belly Curry) Gaeng hang lay reflects th
• GN.104.0345 Gaeng Hung Lay (Burmese-Influenced Pork Curry of the North) Thompson identifies gaeng
• GN.104.0346 Gaeng Kiew Wan Gai (Green Curry with Chicken)
• GN.104.0347 Gaeng Kua Cha-Om (Acacia Leaf Omelette Curry)
• GN.104.0348 Gaeng Kua Sapparot Goong (Pineapple and Prawn Curry)
• GN.104.0349 Gaeng Massaman Nua (Massaman Beef Curry)
• GN.104.0350 Gaeng Om (Northern Thai Herb Curry) Northern Thai (Lanna) cuis
• GN.104.0351 Gaeng Ped Ped Yang (Red Curry with Roasted Duck)
• GN.104.0352 Gaeng Phet Nua (Red Curry with Beef)
• GN.104.0353 Gaeng Som (Sour Orange Curry — No Coconut)
• GN.104.0355 Gaeng Tai Pla (Southern Thai Fish Kidney Curry) Gaeng tai pla is specific
• GN.104.0356 Galangal vs Ginger: A Culinary Chemistry Reference
• GN.104.0357 Galangal vs. Ginger: Distinction and Application
• GN.104.0394 Green Curry (Gaeng Keow Wan) Green curry is a central T
• GN.104.0468 Jungle Curry (Gaeng Pa) Gaeng pa is associated wit
• GN.104.0471 Kaeng Kari Gai (Yellow Chicken Curry)
• GN.104.0472 Kaeng Pa (Jungle Curry) Kaeng pa is the most ancie
• GN.104.0474 Kaffir Lime Leaf (Bai Makrut): Whole, Torn, Chiffonaded
• GN.104.0475 Kai Jeow (Thai Omelette)
• GN.104.0493 Khai Luk Koei (Thai Son-In-Law Eggs)
• GN.104.0516 Krachai (Fingerroot / Chinese Keys)
• GN.104.0517 Kua Kling (Southern Thai Dry Curry) The southern Thai peninsul
• GN.104.0528 Laab Ped (Duck Larb, Northern Style)
• GN.104.0556 Larb Gai (Minced Chicken Salad — Isaan) Larb is Isaan and Lao in o
• GN.104.0558 Larb (Minced Meat Salad) Larb is the ceremonial and
• GN.104.0567 Lemongrass (Takhrai): Bruised, Sliced, Pounded
• GN.104.0607 Massaman Curry (Gaeng Massaman) Massaman (from 'Musulman'
• GN.104.0625 Miang Kham (Betel Leaf Snack Wraps) Miang kham is a northern T
• GN.104.0626 Miang Kham (One-Bite Wraps with Tossed Filling)
• GN.104.0657 Nahm Tok Mu (Waterfall Pork Salad)
• GN.104.0706 Pad Krapao (Holy Basil Stir-Fry) Pad krapao's central role
• GN.104.0715 Palm Sugar (Nam Tan Pip): Selection and Use
• GN.104.0716 Palm Sugar (Nam Tan Pip): Varieties and Substitution
• GN.104.0717 Panang Curry (Gaeng Panang) Thompson traces panang to
• GN.104.0745 Phanaeng Nua (Panang Beef Curry)
• GN.104.0804 Red Curry (Gaeng Daeng) Red curry paste is the fou
• GN.104.0811 Rice Flour and Tapioca Flour: The Thai Dessert Starches
• GN.104.0903 Som Tam (Green Papaya Salad) Som tam is Isaan and Lao i
• GN.104.0980 Thai Cuisine: Regional Overview and Distinctions
• GN.104.0983 Thai Eggplant Varieties and Their Applications
• GN.104.0984 Thai Herb Identification and Culinary Roles
• GN.104.0985 Thai Herb Vocabulary: Horapa, Grapao, Manglak
• GN.104.0986 Thai Omelette (Kai Jeow) Thompson identifies kai je
• GN.104.0987 Thai Steamed Fish (Pla Neung Manao)
• GN.104.1041 The Rice Table: Constructing a Complete Thai Meal
• GN.104.1050 The Thai Vegetable Vocabulary: Eggplant, Bamboo, Long Beans
• GN.104.1064 Three-Flavoured Whole Fish (Pla Sam Rod)
• GN.104.1130 Yam Hed Ruam (Mixed Mushroom Salad)
• GN.104.1131 Yam Nua (Thai Beef Salad)
• GN.104.1133 Yam Som O (Pomelo Salad)
• GN.104.1134 Yam Takrai (Lemongrass Salad)
• GN.104.1135 Yam Woon Sen (Glass Noodle Salad)
• GN.105.0039 Khanom Krok (Coconut Rice Pancakes)
• GN.105.0040 Khao Tom Mud (Sticky Rice and Banana Parcels)
• GN.105.0083 ยำ (Yam): Thai Salad as Flavour Architecture Yam (Thai salads) represen
• GN.168.0069 Gaeng Jeud (Clear Thai Broth Soup)
• GN.168.0070 Gaeng Om (Northern Thai Herb Broth with Dill)
• GN.168.0098 Khai Pa Lo (Braised Eggs and Pork in Five-Spice)
• GN.168.0099 Khao Tom (Thai Rice Soup)
• GN.168.0183 Steamed Fish with Lime and Chilli (Pla Neung Manao)
• GN.168.0199 Thom Saap (Isaan Sour Pork Rib Soup)
• GN.168.0200 Tom Kha Gai (Coconut Galangal Chicken Soup) Tom kha gai is central Tha
• GN.168.0201 Tom Yam (Hot and Sour Soup) Tom yam is central Thai in
• GN.168.0202 Tom Yum Kung (Hot and Sour Prawn Soup) Tom yum (tom = boiled, yum
• GN.51.0063 เครื่องปรุงรส (Khreuang Prung Rot): The Thai Condiment System The Thai condiment system
• GN.51.0101 สมุนไพร (Samunphrai): Thai Medicinal Herbs in Cooking Thai cooking and Thai trad
• GN.66.0034 Coconut Rice (Khao Man Mamuang Base)
• GN.66.0065 Glutinous Rice / Sticky Rice (Khao Niew): Soaking and Steaming Glutinous rice is the stap
• GN.66.0078 Jasmine Rice (Khao Hom Mali)
• GN.66.0083 Khanom Chin Nam Ya (Rice Noodles with Fish Curry Sauce)
• GN.66.0085 Khao Man Gai (Poached Chicken Rice) Khao man gai is a Thai ada
• GN.66.0086 Khao Man Gai (Poached Chicken with Rice) Khao man gai is the Thai a
• GN.66.0088 ข้าวเหนียว (Khao Niaw): Sticky Rice and the Northern Tradition Sticky rice (khao niaw — g
• GN.66.0089 Khao Op Saparod (Pineapple Fried Rice)
• GN.66.0090 Khao Soi (Northern Thai Coconut Curry Noodle Soup) Khao soi's ancestry is tra
• GN.66.0091 Khao Soi (Northern Thai Curry Noodle Soup) The name khao soi means 'c
• GN.66.0093 Khao Yum (Southern Thai Rice Salad)
• GN.66.0143 Pad See Ew (Stir-Fried Wide Rice Noodles)
• GN.66.0144 Pad See Ew (Stir-Fried Wide Rice Noodles with Dark Soy)
• GN.66.0145 Pad Thai (Stir-Fried Rice Noodles) Post-1940s creation, promo
• GN.66.0146 Pad Thai (Thai-American Adaptation) Pad Thai — rice noodles st
• GN.66.0147 Pad Woon Sen (Stir-Fried Glass Noodles)
• GN.66.0202 Sticky Rice Steaming (Khao Niao) Glutinous rice (Oryza sati
• GN.71.0061 Crying Tiger (Neua Phao — Grilled Beef with Roasted Chilli Sauce) Neua phao (grilled beef) w
• GN.71.0093 Gai Tod (Thai Fried Chicken)
• GN.71.0094 Gai Yang (Grilled Marinated Chicken)
• GN.71.0111 Hoy Tod (Oyster Omelette)
• GN.71.0122 Kai Jeow (Thai Fried Egg Omelette) Kai jeow is a Thai adaptat
• GN.71.0151 Moo Ping (Grilled Pork Skewers — Street Food)
• GN.71.0160 Nuea Phad Kratiem Phrik Thai (Beef with Garlic and Pepper)
• GN.71.0161 Nuea Yang (Grilled Beef — Isaan)
• GN.71.0164 Pad Khing (Ginger Stir-Fry)
• GN.71.0165 Pad Krapao Mu (Stir-Fried Pork with Holy Basil) Pad krapao is central Thai
• GN.71.0166 Pad Pak Ruam (Mixed Vegetable Stir-Fry)
• GN.71.0168 Pandan-Wrapped Chicken (Gai Hor Bai Toey)
• GN.71.0181 Phad Pak Bung Fai Daeng (Morning Glory Stir-Fried with Chilli and Yellow Bean)
• GN.71.0182 ผัด (Phat): Stir-Frying in the Thai Tradition Thai stir-frying (phat — ผ
• GN.71.0185 Pla Rad Prik (Deep-Fried Fish with Chilli Sauce)
• GN.71.0210 Sai Oua (Northern Thai Sausage) Sai oua is a Lanna prepara
• GN.71.0212 Satay and Peanut Sauce (Satay Gai / Neua) Satay in Thailand reflects
• GN.71.0213 Satay (Grilled Skewered Meat)
• GN.71.0214 Satay: Marinade, Skewering, and Grilling
• GN.71.0251 Thai Fried Rice (Khao Phad)
• GN.71.0265 Thod Man Goong (Prawn Cakes)
• GN.71.0266 Tod Man Pla (Thai Fish Cakes)
• GN.71.0267 ต้ม (Tom): The Sour and Spicy Soup Tradition Tom — the Thai boiled soup
• GN.97.0048 Coconut Ice Cream (I Tim Kati)
• GN.97.0077 Foi Thong and Thong Yib (Golden Egg Threads and Pinched Sweets) Thompson is specific about
• GN.97.0100 Kanom Krok (Coconut Rice Pancakes)
• GN.97.0102 ขนมไทย (Khanom Thai): Thai Dessert Tradition Thai desserts (khanom thai
• GN.97.0103 Khanom Thuay (Steamed Coconut Cups)
• GN.97.0104 Khanom Thuay (Steamed Coconut Custard in Cups) Thai desserts (khanom) for
• GN.97.0106 Khao Neow Dum (Black Sticky Rice Dessert)
• GN.97.0107 Khao Niew Mamuang (Mango and Sticky Rice)
• GN.97.0129 Mango Sticky Rice (Khao Niao Mamuang) Khao niao mamuang is most
• GN.97.0180 Sangkaya (Thai Egg Coconut Custard)
• Gaeng Kiao Wan (Green Curry) Green curry is a central T
• Gaeng Massaman (Massaman Curry) See Entry 5 — the paste or
• Gai Yang (Thai Grilled Chicken) Gai yang (ย่างไก่ — grille
• Kanom Jeen Nam Ya (Rice Noodles with Fish Curry Sauce) Kanom jeen nam ya may be a
• Khao Niao Mamuang (Mango with Sticky Rice) Mango sticky rice is a sea
• Khao Phad (Thai Fried Rice) Thai fried rice reflects t
• Pad Kra Pao (Thai Basil Stir-Fry) Pad kra pao (ผัดกะเพรา — s
• Pad See Ew (Wide Rice Noodles with Egg) Pad see ew (ผัดซีอิ๊ว — st
• Thai Steamed Fish with Lime and Garlic (Pla Nueng Manao) Steamed whole fish with so
• Tom Kha Gai (Coconut Galangal Soup) Tom kha (boiled galangal)